If the cutting board with which you’ve outfitted your petite cuisine is wooden, you’re halfway to a cheeseboard. What we’re after is nothing more than a nice wooden board upon which you will create an artful but not pretentious arrangement of nibbly bits for as many friends as you care to entertain. It’ll take five minutes—four and a half of which you’ll spend unwrapping things. #IMHO, every successful cheeseboard starts with the same formula: something cheesy, meaty, sweet, savory, fruity, and crunchy. On the following pages are some tips and a little schematic to get you started.

QUICK AND EASY FORMULAS

1. Parmesan, prosciutto, soppressata, dried figs, fig jam, green olives, red grapes, crostini, salted peanuts

2. Manchego, chorizo, beef jerky, dates, honey, roasted almonds, tangerines, sesame flatbread

3. Cheddar, Black Forest ham, tomato chutney (see this page), pecans, apples, whole wheat crackers, mustard pretzels

4. Brie, speck, summer sausage, orange marmalade, strawberries, walnuts, baguette, sweet potato and beet chips

5. Goat cheese, Genoa salami, sun-dried tomatoes, Peppadew peppers, cornichons, red grapes, black pepper crackers

6. Blue cheese, hard salami, dried cranberries, honey-roasted walnuts, pears, buttery crackers

7. Feta, linguiça, dried apricots, kalamata olives, pistachios, pomegranate, pita chips

There’s gotta be a better name for these creamy, cheesy, more-ish little balls of deliciousness. (Cheese Spheres? Cheese Globes? Balls of Deliciousness?) If a cheeseboard is too much of a commitment of artistry or expense, then the cheeseball’s for you. Start with a base of butter and cheese, then use your imagination; and make sure you have plenty of crackers or your dipping accessory of choice for serving the finished product. There are a zillion ways you can tweak it. Here are four.

EACH MAKES ONE 4-INCH CHEESEBALL

PIMENTO CHEESEBALL

4 tablespoons (½ stick) salted butter, at room temperature

1 (8-ounce) package cream cheese, at room temperature

1½ cups (6 ounces) freshly shredded sharp Cheddar cheese

¼ teaspoon cayenne

½ cup crushed cheese crackers (such as Cheez-Its) or cheese puffs

In a medium bowl, use a wooden spoon (and plenty of elbow grease!) to beat the butter and cream cheese until blended, but not too vigorously or the cheeseball will deflate. Then beat in the Cheddar and cayenne.

Wrap into a ball in plastic wrap and refrigerate at least 2 hours, until firm. Then unwrap it and roll in the crushed cheese crackers just before serving.

CHEESEBALL GAUDÍ

4 tablespoons (½ stick) salted butter, at room temperature

1 (8-ounce) package cream cheese, at room temperature

1 cup (4 ounces) freshly grated manchego cheese

½ to 1 teaspoon smoked paprika

¼ teaspoon cayenne

6 green olives, pitted and chopped

½ cup chopped roasted, salted almonds

In a medium bowl, use a wooden spoon to beat the butter and cream cheese until blended. Add the manchego, paprika, and cayenne and continue to beat, but not too vigorously or the cheeseball will deflate. Use a silicone spatula to gently stir in the olives.

Form the mixture into a ball in plastic wrap and refrigerate at least 2 hours, until firm. Unwrap and roll in the chopped almonds just before serving.

VEG OUT CHEESEBALL

4 tablespoons (½ stick) salted butter, at room temperature

1 (8-ounce) package cream cheese, at room temperature

1 cup (4 ounces) freshly grated white Cheddar cheese

2 to 3 tablespoons Hidden Valley Ranch seasoning mix

1 scallion (white and green parts only), chopped

2 tablespoons chopped red bell pepper

1 cup shredded carrot

In a medium bowl, use a wooden spoon to beat together the butter and cream cheese until blended. Add the Cheddar and stir to combine, but not too vigorously or the cheeseball will deflate. Stir in the ranch seasoning, scallion, bell pepper, and ½ cup of the shredded carrot.

Wrap into a ball in plastic wrap and refrigerate for about 2 hours, until firm. Unwrap the cheese ball and roll in the remaining ½ cup shredded carrot just before serving.

BIRTHDAY CAKE CHEESEBALL

4 tablespoons (½ stick) unsalted butter, at room temperature

2 (8-ounce) packages cream cheese, at room temperature

⅓ cup powdered sugar

¾ cup store-bought yellow cake mix

½ cup rainbow sprinkles

In a medium bowl, use a wooden spoon to beat together the butter and cream cheese until blended. Add the powdered sugar and the cake mix and stir to combine, but not too vigorously or the cheeseball will deflate.

Wrap into a ball in plastic wrap and refrigerate for about 2 hours, or until firm. Unwrap the ball and roll in the sprinkles just before serving.

You definitely don’t need one of those fancy air fryer contraptions to get your fried chicken fix. This chicken’s got all the crunch of fried chicken but it’s baked. The mayo keeps it juicy and the cornflakes make it crunchy. Switch it up by rubbing different herbs or spices (lemon zest and rosemary, anyone?) into the chicken with the salt and pepper, or keep it simple.

SERVES 2

¼ cup cornflakes

2 boneless, skinless chicken breasts (about 5 ounces each)

Kosher salt

½ teaspoon freshly ground black pepper

¼ cup mayonnaise

½ teaspoon garlic powder, or 1 small clove of garlic, finely chopped

3 tablespoons grated Parmesan cheese

Pour the cornflakes into a sealable zipper bag and close the seal. Crunch the bag in your hands until the cornflakes are the size of bread crumbs. A few larger pieces are fine.

Preheat the oven or toaster oven to 425˚F. Line an ⅛-size sheet pan with nonstick foil. Rub both sides of the chicken with salt—start with a few pinches and make sure the chicken is covered in salt allllll the way around the sides—and do the same with the pepper. Set the chicken on the sheet pan and set aside.

In a small bowl or cup, use a spoon to combine the mayonnaise, garlic powder, and Parmesan. Use your hands to slather the mayonnaise mixture all over the chicken and make sure the top and sides of the chicken are fully coated.

Transfer the chicken back to the sheet pan and sprinkle the cornflakes on top. Use your hands to press them gently into the mayo coat.

Bake for 15 to 20 minutes, until the chicken is cooked through (you can cut each piece in the middle to make sure it’s no longer pink) and the cornflake crust is deep golden brown and crispy.

This isn’t the sexiest-looking chicken, but it’s easy and has a great personality. And it’s even better the next day. Adobo is the kind of thing to make when you crave big, bold flavors and a hug. Serve it in a bowl with white rice to sop up all the delicious juices.

SERVES 3 TO 4

2 tablespoons extra-virgin olive oil

2 pounds bone-in, skin-on chicken thighs and/or legs (about 6 pieces)

5 large garlic cloves

2 bay leaves

½ cup distilled white vinegar

½ cup tamari or soy sauce

½ to 1 teaspoon freshly ground black pepper

Steamed rice, for serving (see this page)

Make it on the stove: In a large saucepan with a lid, heat the olive oil over medium-high heat until it shimmers. Add the chicken, skin side down, and cook for 5 minutes on each side, until browned. Add the garlic and let it sizzle for a minute, then add the bay leaves, vinegar, tamari, black pepper, and 1 cup of water. Bring the mixture to a boil, then reduce the heat to low, cover, and let simmer for 30 minutes, turning the chicken over halfway through cooking.

Uncover the saucepan, increase the heat to medium-high, and let the mixture continue to cook at a boil for 15 to 20 minutes, until the liquid has reduced and thickened so that there’s just enough sauce to coat the chicken.

Remove and discard the bay leaves. Serve the chicken and the adobo sauce over steamed rice.

Make it in a slow cooker: Combine the chicken, garlic, bay leaves, vinegar, tamari, black pepper, and 1 cup of water in a slow cooker. Cook on High for 3 hours or on Low for 6 hours.

Remove the bay leaves. Serve the chicken and the adobo sauce over steamed rice.

Variation

Pork Belly Adobo: Substitute 2 pounds of pork belly for the chicken and cook, covered, for 1½ hours, then uncovered for about 30 minutes more. This is extra good if you refrigerate the pork adobo overnight after it finishes cooking. To reheat, remove the meat from the liquid, cut it into large chunks, and brown it in a skillet on both sides, using the solidified fat from the top. Reheat the liquid separately in a saucepan or the microwave and serve, along with the meat, over steamed rice.

Okay, so they’re drumsticks, not lollipops. If you want to get fancy, use your paring knife to push the skin up from the “handle,” scraping it free from the bone. When it’s cooked, all the meat will gather up at the top in a nice little…well…lollipop, making it easy to pick up with your hands and chomp. Make double the amount of the piri piri sauce. It’ll be the hot sauce you put on ev-ery-thing.

SERVES 2

4 chicken drumsticks

1 tablespoon extra-virgin olive oil

1 teaspoon kosher salt

Freshly ground black pepper

½ cup Piri Piri Sauce (this page)

Preheat the oven to 400˚F and line a small sheet pan with nonstick foil.

Rub the drumsticks all over with the oil, salt, and pepper and arrange on the sheet pan. Roast for 10 minutes, flip the drumsticks, and roast for 10 minutes more.

Use a spoon or a silicone brush (if you have one) to coat the drumsticks in half of the piri piri sauce. Return the chicken to the oven for 8 minutes, until the drumsticks are golden brown. Flip the drumsticks again and brush on the remaining sauce. Return the chicken to the oven and roast until very browned and tender, about 8 minutes more.

The first time I had keema, it was described as “Indian chili.” That’s about as broad a comparison as could be. Yes, they both have garlic and onion and spices in common—but not the same spices. They have ground meat in common, unless you’re in Texas, in which case they have almost nothing in common. You won’t find keema in restaurants; it’s Indian home cooking, and despite being super easy to throw together, it has all the complex flavors you want in Indian food. Serve it with naan bread, over rice, wrapped in a warmed flour tortilla, or scooped up with lentil crackers. A fried egg wouldn’t be out of place here.

SERVES 3 TO 4

2 tablespoons vegetable oil

1 yellow onion, chopped

2 large garlic cloves, finely chopped

2 teaspoons freshly grated ginger

2 teaspoons garam masala

1 teaspoon ground coriander

¼ teaspoon ground turmeric

1 pound lean ground beef or chicken

1 cup diced tomatoes (fresh or canned)

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ cup frozen peas

Handful of fresh cilantro, roughly chopped

Freshly squeezed lime juice, for serving

Sweet Tomato Chutney (this page), for serving

In a large skillet over medium-high heat, heat the oil until it shimmers. Add the onion, garlic, and ginger and cook, stirring occasionally, until the onion has softened and is beginning to brown, 3 to 4 minutes. Add the garam masala, coriander, and turmeric, stirring to incorporate. Add the meat and use a large spoon to break it up into smaller pieces. Cook for 8 to 10 minutes, stirring occasionally, until the meat has browned nicely and is no longer pink.

Add the tomatoes, salt, black pepper, and peas, along with ¼ cup of water. Cook, stirring occasionally to scrape up the browned bits on the bottom of the pan (where all the flavor is), until the peas are tender and most of the liquid is absorbed, 4 to 5 minutes more.

Remove the keema from the heat and top with the cilantro. Divide the keema among bowls, top each serving with a squeeze of lime juice, and serve the Sweet Tomato Chutney alongside.

NOTE Garam masala, a spice blend common in Indian cooking, is very easy to buy online. Infinitely worth it.

The name of this über-popular dish is misleading: Butter is a bit player here, with savory, sweet, spicy flavors taking the lead. Make this for your friends when you want something soothing and restorative. It’s great with steamed basmati rice and Sweet Tomato Chutney.

SERVES 6

1 cup plain yogurt

1 teaspoon ground turmeric

2 teaspoons garam masala

1 teaspoon ground cumin

¼ teaspoon cayenne

2 teaspoons kosher salt

Juice of 1 lemon

4 boneless, skinless chicken breasts, or 6 boneless, skinless chicken thighs, cut into 1-inch chunks

4 tablespoons (½ stick) unsalted butter

1 large onion, sliced

1 tablespoon freshly grated ginger

4 garlic cloves, chopped

1 teaspoon paprika

½ teaspoon ground cinnamon

1 (28-ounce) can diced tomatoes, with the juice

½ cup heavy cream

Coarsely chopped cilantro, for serving

Steamed basmati rice (this page), for serving

Sweet Tomato Chutney (this page), for serving

In a large bowl, use a large spoon to combine the yogurt, turmeric, garam masala, cumin, cayenne, salt, and lemon juice. Add the chicken and toss to coat in the yogurt mixture. Set the bowl aside and let sit for at least 15 minutes to marinate (but no more than 30 minutes or the chicken will become mushy).

In a large, heavy-bottomed saucepan or Dutch oven, heat 2 tablespoons of the butter over medium-high heat. Once the butter has melted and is bubbling, add the chicken and cook, stirring occasionally, until it begins to brown, about 4 minutes.

Use a slotted spoon or tongs to transfer the chicken to a plate. Add the remaining 2 tablespoons of butter to the saucepan and, once it is bubbling, add the onion and cook, stirring occasionally, until it has started to soften, about 1 minute. Add the ginger, garlic, paprika, and cinnamon and continue to cook for 1 minute more.

Return the chicken to the saucepan and add the tomatoes. Bring to a boil, scraping up any brown bits sticking to the pan. Cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened, 8 to 10 minutes. Reduce the heat to medium-low, stir in the cream, and cook for 1 minute more, or until everything is hot.

Transfer the chicken and the sauce to plates or bowls. Top each serving with the cilantro and serve with steamed basmati rice and Sweet Tomato Chutney.

You’d think it was meat if you didn’t know better. This chili is made with the undeliciously named textured vegetable protein, aka soy crumbles. It’s a throwback to the ’70s that comes in dehydrated form, is inexpensive, takes on whatever flavors it’s cooked with, and has the same texture as ground meat. Get past the sound of it and you’ll love this chili, especially topped with shredded cheese and sour cream (if you don’t want to keep it vegan or dairy-free) and Fritos for dipping.

SERVES 6

3 tablespoons vegetable oil

1 yellow onion, chopped

4 garlic cloves, chopped

1 tablespoon chili powder (ancho is extra good)

1 canned chipotle pepper in adobo, chopped

1 (6-ounce can) tomato paste

1 teaspoon dried oregano

1 teaspoon ground cumin

½ teaspoon ground cinnamon

1 teaspoon smoked paprika

1 tablespoon unsweetened cocoa powder

2 teaspoons kosher salt

½ teaspoon freshly ground black pepper

1 (15-ounce) can diced tomatoes, with their juice

1 (15-ounce) can pinto, black, cannellini, or kidney beans

1 cup beer

2 cups vegetable broth or water

1 bay leaf

1 tablespoon apple cider vinegar

1 to 1½ cups textured vegetable protein, such as Bob’s Red Mill TVP

Shredded cheese, sour cream, and Fritos, for serving (optional)

In a large saucepan over medium-high heat, heat the oil until it shimmers. Add the onion and garlic and cook, stirring occasionally, until they are just beginning to brown. Add the chili powder and stir for 1 minute, until fragrant.

Add the chipotle pepper, tomato paste, oregano, cumin, cinnamon, paprika, cocoa powder, salt, black pepper, tomatoes, beans, beer, broth or water, and the bay leaf. Cover, reduce the heat to medium-low, and let simmer for about 1 hour, until the beans have softened and the flavors have married (i.e., totally blended into peak-bliss flavor happiness).

Remove the chili from the heat and discard the bay leaf. Add the vinegar and 1 cup of the textured vegetable protein. It will absorb almost immediately; add the remaining ½ cup if you like it thicker. If you don’t have dietary restrictions, serve with shredded cheese, sour cream, and Fritos.

If you like Chinese pork dumplings, you’ll looooove these. If you've never used the scooping-and-slamming technique for mixing meatballs, it's what gives them that perfect, pillowy-soft texture. You’ll have to cook the meatballs in two batches, unless you have a double-decker steamer. If you don’t have a steamer, you can simmer them in a pot of chicken broth for 25 to 30 minutes. Add the bok choy in the last 5 minutes of cooking.

MAKES 12 MEATBALLS

1 pound ground pork (not lean)

2 scallions, ends trimmed, chopped

1½ teaspoons freshly grated ginger

1 large garlic clove, finely chopped

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 tablespoon mirin or Chinese sweet cooking wine

1½ teaspoons toasted sesame oil

2 tablespoons tamari or soy sauce

1 teaspoon packed brown sugar

1 large egg white

1 tablespoon cornstarch

4 bunches of baby bok choy, halved, or 4 sturdy leaves of savoy or napa cabbage

Make it on the stove: In a large bowl, combine the pork, scallions, ginger, garlic, salt, pepper, mirin, oil, tamari, brown sugar, egg white, and cornstarch with a wooden spoon. Scoop up the mixture and slam it back down into the bowl. Repeat this technique for a full 5 minutes.

In a large saucepan with a steamer, bring 6 cups of water to a boil.

Meanwhile, using a small ice cream scoop or two soup spoons (or your hands, but make sure they’re cold so the meat doesn’t stick), form the pork mixture into 12 meatballs and arrange them on a plate.

Once the water has come to a boil, arrange 4 of the bok choy halves, cut side up, in the top of the steamer. Place 6 of the meatballs on top of the bok choy. Cover the steamer and let the meatballs steam for 25 to 30 minutes, or until tender and cooked through. Repeat with the remaining 4 bok choy halves and 6 meatballs.

Transfer 2 bok choy halves to a shallow bowl and pile 3 meatballs in the center. (The bok choy is the lion’s mane; the meatballs are his face. See?) Repeat with the remaining meatballs and bok choy.

Make it in a rice cooker: If your rice cooker has a steamer basket, just follow the directions in the above recipe, using the rice cooker instead of the saucepan.

There are a few things to remember when you’re making a slow-braised stew like this: a flavorful cut of meat, such as chuck, a good sear in the first step, and, to make it fork-tender, low-and-slow cooking.

SERVES 6

2 tablespoons all-purpose flour

1½ teaspoons kosher salt

Freshly ground black pepper

2 pounds beef stew meat, in 2- to 3-inch chunks

1 tablespoon vegetable oil

2 thick slices of bacon, chopped

1 large yellow onion, chopped

4 garlic cloves, chopped

2 carrots, chopped

1 can (16 ounces) dark beer, such as Guinness

3 cups beef broth (store-bought is fine)

2 bay leaves

1 teaspoon dried thyme, or a few sprigs of fresh

Freshly chopped parsley, for serving

Noodles, rice, or crusty bread, for serving

In a paper or resealable plastic bag, combine the flour, salt, and pepper. Add the beef to the bag and shake to coat. (You may have to do this in a few batches.)

In a large saucepan or Dutch oven over medium-high heat, heat the oil until it shimmers. Add as much of the beef as can fit in the saucepan in one layer (don’t crowd the pan or the meat will steam rather than brown) and cook for 3 to 4 minutes on each side, flipping to cook all sides evenly, until very well browned. Transfer the browned beef to a plate and repeat with the remaining pieces, leaving the oil and the rendered beef fat in the saucepan when you transfer the browned beef to the plate.

Add the bacon to the saucepan and cook, stirring occasionally, until it has crisped up and is beginning to brown. Add the onion, garlic, and carrots, and cook, stirring occasionally, until everything is beginning to soften and brown, about 3 minutes.

Add the beer, beef broth, bay leaves, and thyme and bring to a boil, scraping up the brown bits stuck to the bottom of the pan. Let cook for about 10 minutes, then return the beef to the saucepan. Cover, reduce the heat to medium-low, and simmer until the beef is tender and the liquid has thickened, about 2 hours. Remove and discard the bay leaves.

Divide the stew among bowls and top each with the parsley. Serve with noodles or rice, or with crusty bread.

By now you must have heard of cauliflower “rice”—cauliflower stems and florets that have been blitzed in a food processor until they resemble small grains of rice. A rice-lover like me will never mistake cauliflower for real rice, but what cauliflower does have going for it (besides the nutrients) is how well it gets along with butter, cream, and cheese. Somewhere between risotto and cauliflower mornay lives this buttery, creamy, cheesy hybrid. Don’t overcook it; it’s the al dente texture of the tender-crisp cauliflower that resembles that of risotto.

SERVES 2

4 tablespoons (½ stick) salted butter

Half of a medium yellow onion, chopped

2 cups fresh cauliflower rice (see Tip)

Kosher salt and freshly ground black pepper

½ cup chicken or vegetable broth

½ cup heavy cream

¼ cup grated Parmesan

In a large skillet over medium-high heat, melt 3 tablespoons of the butter. Add the onion and cook, stirring occasionally, until it has turned a nice deep brown, about 5 minutes. You want to coax as much flavor as you can out of it since the cauliflower itself is bland.

Add the cauliflower rice, season with a pinch each of salt and pepper, and stir. Cook for 1 to 2 minutes more, until the cauliflower is starting to become translucent and no longer looks raw.

Slowly add ¼ cup of the broth and cook and stir until it is almost completely absorbed, 1 to 2 minutes. Repeat with the remaining ¼ cup of broth and cook until absorbed. Add the cream and stir to incorporate. Bring the risotto to a boil and cook, stirring occasionally, for 4 to 5 minutes more, until the cream is reduced by half and the risotto has thickened.

Remove the risotto from the heat and add the remaining 1 tablespoon of butter and the Parmesan. Stir until the butter and cheese have melted. Taste the risotto and season with additional salt and pepper as desired. Serve immediately.

TIP To make your own cauliflower rice, cut raw cauliflower into chunks and blitz it in a food processor, or grate it on the large holes of a box grater. One medium cauliflower yields about 5 cups of rice.

Variations

Mushroom Risotto: Follow the recipe, but first soak a few dried shiitake mushrooms in ⅔ cup of water for 1 hour. Drain the mushrooms, reserving the soaking liquid, and chop them before adding them to the saucepan along with the onion. Use ½ cup of the mushroom soaking liquid in place of the chicken or vegetable broth. Top the finished risotto with fresh thyme or freshly chopped parsley.

Butternut Squash or Pumpkin Risotto: Follow the recipe, but add ¼ cup butternut squash or canned pumpkin purée and a pinch of nutmeg when you add the cauliflower to the saucepan. Use pecorino Romano cheese in place of Parmesan.

Pea and Pesto Risotto: Follow the recipe, but add a handful of frozen peas when you add the cauliflower. Add a couple of tablespoons of store-bought pesto when you stir in the cheese. Top the finished risotto with some freshly torn basil.

You’ll need chickpea flour to make these. Known also as garbanzo bean flour, gram flour, or besan, you can find it at any Indian or Middle Eastern market and most health food stores. This stuff is packed with protein and has a nutty, earthy flavor that pairs well with dried fruits, spices, nuts, and honey as well as sautéed greens, hot chiles, and pungent herbs such as cilantro. I often make these for breakfast, topped with thick yogurt, walnuts, and date sugar; but they can of course be made savory, too.

MAKES TWO 8-INCH PANCAKES

¾ cup cold water

¼ cup plain yogurt (regular or Greek)

1 cup chickpea flour

½ teaspoon kosher salt

½ teaspoon baking soda

1 tablespoon olive or coconut oil

In a small bowl, whisk the water and yogurt until smooth. Add the chickpea flour, the salt, and the baking soda and continue to whisk until the batter is smooth. (You can make the batter up to a day ahead and keep it, covered, in the fridge.)

Heat ½ tablespoon of the oil in an 8-inch nonstick skillet over medium-high heat until it shimmers. Pour half of the batter into the skillet, tilting the pan around so the batter covers the bottom. Let cook until the edges have started to brown and are pulling away from the sides of the pan, about 3 minutes. Slip a silicone spatula under the pancake and flip it over. (It’ll be easy, promise!)

Continue to cook the pancake until the underside is browned and crisped, another 2 to 3 minutes.

Transfer the finished pancake to a plate and set aside. Add the remaining ½ tablespoon of oil to the skillet and repeat the process with the remaining batter. Serve immediately or keep warm.

Variations

Spiced Carrot and Golden Raisin Pancake: Add 1 teaspoon of garam masala, 1 grated carrot, and 1 tablespoon of golden raisins to the batter. Serve the finished pancakes with additional plain yogurt and Sweet Tomato Chutney (this page).

Jalapeño, Cilantro, and Ginger Pancake: Add 1 teaspoon of freshly grated ginger, 1 teaspoon of chopped fresh jalapeño (seeded), and a small handful of chopped cilantro to the batter. Serve the finished pancakes with additional plain yogurt and Pickled Tink Onions (this page), or any fruit pickles such as mango or lime.

Curry, Smashed Potato, and Greens Pancake: Increase the oil to 2 tablespoons. First, heat 1 tablespoon of the oil over medium-high heat. Add leftover baked potatoes (skin on, smashed with your hands) and add ½ teaspoon curry powder and season with salt and pepper. Cook until the potatoes start to brown and crisp. Add a handful of torn Swiss chard or spinach and cook for 1 minute more. Transfer half of this mixture to a plate, then pour half of the batter into the pan and proceed as in the main recipe. Repeat with the remaining batter and the remaining potato mixture.